Peppered Rib Eye Roast
CATEGORY: Main Course, Beef
Do all the prep the day before; all that's left the day of is to pop the roast in the oven.  Easy, delicious and ready in 2 hours
PREP TIME: 15 minutes
COOK TIME: 2 hours

1/3 cup coarsley ground pepper

1 teaspoon ground cardamom

2 (5 pound) boneless rib-eye roasts

2 cups soy sauce

1-1/2 cups cider vinegar

2 tablespoons tomato paste

2 teaspoons garlic powder

2 teaspoons paprika

2 cups milk or cream

2 tablespoons flour

salt and pepper to taste

  1. Combine the pepper and cardamom; rub over roasts.  Place each roast in a 1 gallon ziploc bag.
  2. In a medium-size bowl, combine the soy sauce, vinegar, tomato paste, garlic powder and paprika.  Reserve 1 cup of the marinade; store in air tight container in fridge until next day.  Split the reamining marinade and pour over the two roasts in their plastic bags; seal and turn bags over several times to coat each roast.  Refrigerate over night.
  3. Preheat oven to 350° F. 
  4. Place roasts in a roasting pan, bake uncovered for 2 hours or until roasts reach desired doneness.
  5. Drain oil from from roasting pan, leaving the meat drippings.  Add the reserved marinade to the meat drippings over medium-low heat.  Whisk together the milk and flour until smooth.  Slowly stir into the drippings and marinade mixture and cook until slightly thickened, stirring occasionally.  Salt and pepper to taste.  This makes a tangy and very flavorful gravy for the meat.